Ingredients (Serves 4):
8 – boneless skinless chicken thighs
2 – tbsp. olive oil
2 – tbsp. lemon juice
3 – cloves garlic, crushed
2 – tbsp. white wine

Directions:
Mix chicken with all ingredients in a bowl. Once chicken is thoroughly coated, chill for 20 minutes. Then grill under high heat for about 10 minutes per side, or until cooked. Serve with steamed broccoli and baby carrots, plus basmati rice.

Serving guide:
Fill one quarter of a regular dinner plate with rice (or other starchy carbs), one half with vegetables, and the remaining quarter with your cooked chicken recipe.

You just can’t imagine how light and moist and tasty these cupcakes are unless you try them! Any nutritionist would agree that eating one of these as an occasional treat is 186 calories well spent. Makes 12 large or 48 mini cupcakes.

½ cup tub margarine or light butter
¾ cup sugar
1 egg plus 1 egg white or ¼ egg substitute
½ cup cocoa powder, unsweetened
1½ cups natural applesauce
1¾ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

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• Preheat the oven to 180ºC/350ºF. Grease and flour the cupcake tin.

Curry Chicken Salad  Read more... (227 words, 1 image, estimated 54 secs reading time)

Ingredients:

• Salt and White Pepper
• Skinless, boneless Chicken Breast 1.5 lb
• Mayonnaise 0.5 cup (I used Light Hellman’s)
• Nonfat Plain Yogurt 0.5 cup
• Curry Powder 2 tsp
• White Wine Vinegar 1 Tbsp
• Celery 4 stalks chopped
• Apples (Fuji, Gala, or Granny Smith) 3 cored and cut into cubes
• Pecan halves, 0.5 cup toasted
• Butter (Boston) Lettuce 1 head, pale inner leaves only